How to make vanilla sugar cookies

vanilla sugar cookies

I have had so many request on the recipe that I use when I make sugar cookies. I know there are a few popular cookie recipes out there such as the “NFSC” (No Fail Sugar Cookies) I have tried the recipe but I failed so badly with it. So what works for me is a shortbread type of cookie without baking powder. The best one, is a recipe that I have slightly adapted from Peggy Porschens fabulous cake book.

Most sugar cookies is made with sugar only. But I like to add confectioners sugar to the recipe aswell. Of course you can use only sugar for the recipe if you like.

You can make this cookie dough on the mixer but if you dont have one then it is just as easy and quick to make it with a spoon and clean hands 😉 Either way it is important that you dont overwork the dough because that can cause the cookies to spread more during baking. Use a pair of spacers (mine are from PME) when rolling out the cookie dough. This gives a perfect thickness to your cookies especially if you are making cookie lolly pop’s.

I know many like to roll out the soft dough between two sheets of parchment paper as soon it has been made and then chill the dough before cutting. Well my refrigerator is not that big to do that, so what I do is simply to take out the cold dough. Knead it lightly, roll out the dough and cut out the cookies. The most important is that you find a way that works the best for you. If the dough should get to soft. Wrap it up and put it back in the refrigerator for 10-15 minutes.

Vanilla Sugar Cookies

Cook Time: 20 minutes

Total Time: 20 minutes

Serving Size: 56g

Calories per serving: 250kcal

Fat per serving: 116kcal

Vanilla Sugar Cookies

This recipe is inspired by many of the great bakers that have inspired me to bake.


  • (11 oz) granulated/caster white sugar
  • (OR 200 grams (7 oz) sugar and 100 grams (4 oz) of confectioners powdered sugar)
  • 300 grams (11 oz) of unsalted butter, diced.
  • 2 large eggs.
  • 1 tsp of vanilla.
  • 500-550 grams (18-19 oz) all-purpose flour, sifted.
  • Extra flour for kneading and rolling.


  1. In a bowl or in the kitchen mixer with paddle attachment, mix the two types of sugar, vanilla and the egg. Add the flour and the butter and keep mixing just until the dough comes together.
  2. Knead the dough lightly by hand on your flour dusted kitchen counter and wrap it well in cling film and put it in a plastic bag. Chill the dough for 2 hours.
  3. I always roll out my dough on a sheet of parchment paper lightly dusted with flour and I set my oven to 325F (170C) when I bake cookies and place the baking tray in the middle of the oven.


TIP: Depending on size I bake them from 15-20 mins. You want them to be light golden brown without being raw in the middle.


You can read and learn more about cookie making and decoration techniques here:
How to make a cookie template
How to make royal icing
How to make marshmallow fondant
How to flood a cookie with royal icing
How to make a butterfly cookie
How to make a Christmas cookie ornament
How to make a Christmas wreath cookie

Happy Caking



  1. Lydia says

    Hi, thank you for the great recipe. Just wondering if I should chill the dough in the fridge? Also, is it okay to leave the dough overnight and then bake them the next day? Thank you 🙂

  2. Bri says


    I made this cookie recipe for my Christmas cookies and it turned out perfectly! The texture is great with a little crunch and they kept their shape beautifully from my cookie cutters. This will be my go to cookie recipe from now on. Happy Holidays from the USA!



  4. Rs says

    Just finished baking these cookies with my 3 and 6 yr old girls. They are simply delicious. Thank you for posting. Can one use gluten free flour and still yield the same result?

  5. Evelyn says

    I love this cookie recipe! And of course your decorating tips are amazing!I want to make them ahead of time for my sons graduation party. I have to make about 50 of them. I was wondering if I could bake them, flood them with the royal icing and then freeze them?

    • Louise says

      I would bake the 50 cookies and then freeze them without RI. Try and organize your decoration of the cookies instead. Have all cookies laying ready for outline, flooding and drying. When they are dry do the rest of the decoration. Now, I don’t know which kind of cookies that you will be making and if they are difficult to do but I would not trust placing them in the freezer. Again decorated cookies is OK to eat if they are decorated within a month. As long as you store them correct.

  6. Elle says

    Hi, just wondering if I bake this recipe using the Wilton Cookie pops star pan, do I need to chill the dough first? It doesn’t need to be rolled out, just pressed in to the pan. Thanks!

  7. ANNE hannon says

    Hi Louise,Thank you for your quick response to my post to you,Louise I cannot remember the post that I made my comment on.But would like to say A big Thank you to you for being a great and sharing person you are,I Know that a lot of the people on here are learning some great tips and step by steps,from you myself included thank you so much.Anne x

  8. Jen says

    I made the cookie dough today and used the following conversions:         7/8 cup of sugar, 1/2 cup confectioners sugar, 22 tablespoons butter (2 3/4 sticks), 3 eggs (wanted to make sure that the dough was not too dry), approximately 4.5 cups sifted flour.   I added some almond extract for a little more flavor.  They really turned out great.                         

  9. Katemora says

    I just made this cookies and they are TERRIBLE!!!  I love any kind of cookies and candies, but this recipe is not good.  But it’s ok since this is not your recipe.  However, your decoration is AMAZING!!!!!!!! Everything you make is beautiful

    • Anonymous says

      I’m sorry to hear that you find it terrible. I personally think that this is the best 😉 I hope that you have your own best cookie recipe 🙂

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